Enjoy with roasted and roasted salted pecans

Pecans are a type of nut found in Northern America. These nuts have great nutritional value. They are free of cholesterol and have number of vitamins in them. Even when they are eaten raw they are quite tasty but roasted pecans have a different flavor all together. The roasted pecans can be eaten in various ways. One can eat them salted or spice it up or even sweeten them. Roasted pecans can be used as toppings or in salad or in cakes and pies. Roasted salted pecans make delicious snacks as well as it can be stored for a long time.

For roasted pecans the selection of nuts must be correct. The pecans should be big in size and should be of uniform in color and size. To make roasted pecans, the nuts should be shelled whole or halved. When we roast pecans the raw taste is substituted for a smoky, rich flavor. They can be roasted either in oven or in skillet over a stove.




For baking what we require are pecans, butter or cooking oil, and baking tin. The oven is preheated. Spread the baking tin with cooking oil. Place the pecans evenly on the dish. Melt in the butter to give the roasted pecans a yummy and buttery taste. Now bake them for 10 to 15 minutes till it gives out fragrance. They will turn golden brown. Remove them from the oven and turn them over on a cool dish so that they don't burn. To make roasted salted pecan add salt to the baked pecans.

If you are going to make roasted salted pecan on stove you simply have to cook them over a fire. Place the pecans on a warm skillet and roast on medium heat stirring frequently so that they don't burn. Cook for about 5 to 10 minutes till they start to smoke and turn light brown. Remove them immediately from the skillet, otherwise they will burn. Cool and serve.

While roasted salted pecans can be prepared simply by adding salt after roasting them one can experiment with some variation. This can be prepared with pecans, unbeaten egg white, and salt. Mix the pecan and egg white till the pecans are evenly coated. Mix in the salt. Spread them on a cookie sheet and bake for about half an hour at 250 degrees F. Stir constantly to keep the pecans separated.

Another variety of roasted salted pecan is to add a little spice to it. This can be made with Tabasco sauce and soy sauce. You need a pie dish to roast the pecans coated with butter and salt. After roasting them for 30 minutes in 250 degrees F the pecans are removed from the baking dish. Tabasco and soy sauce are added to the roasted salted pecan and tossed.

Pecans can be microwaved too. They make quick and easy snacks. Take halved pecans and microwave on high for two minutes. Remove from the oven and coat the pecans with butter and salt. Microwave on high for another 1 or 2 minutes. Your roasted salted pecan snack is ready.

Chinese Chicken Nuggets!

It begins, as many of our dinners do, with chicken. We eat a lot of chicken because it’s versatile, affordable, and freezes well - unlike beef, which never emerges from the freezer in quite the same condition as it had when it first went in, and pork, which is affordable but requires some mental effort to determine a worthy preparation. Chicken, by comparison, comes in neat little single serving thighs or breasts, can be sauteed quickly in a bit of olive oil, and ka-chow, there’s a meal on the table.

That being said, we were still getting a little fatigued from chicken, chicken, chicken - but that’s all we had on hand at home. That, and a bunch of cilantro left over from our weekend party. So I cast my net into the waters of the world wide web, did a search for ‘chicken and cilantro’, and I found this recipe.

Coming out of Epicurious.com, they call it ‘Chicken and Cilantro Bites’, but as I formed them and fried them up, the term ‘chicken nuggets’ kept coming to mind, so that’s what I’ve come to rename them. Chinese Chicken Nuggets!

There’s a lot to like about this recipe. For one thing, it gave me a chance to break out my Kitchen aid grinder attachment, which I bought last year, used once to grind meat for burgers, which then turned into miserable failures - I had not trimmed the beef, and gristle had clogged the holes of the grinder, resulting in burgers that were dense and flavorless. Intimidated by that incident, I put the grinder attachment away and have not touched it since. But this recipe, which calls for a pound of ground chicken, was perfectly served by the Kitchenaid, which produced a nice mound of ground poultry in a matter of minutes. I used chicken thighs which I had deboned and stripped of skin, but this preparation could just as easily be made with boneless, skinless thighs, or just a purchased package of ground chicken, if it’s available at your market. The most surprising aspect of this dish is how light and airy the nuggets turn out, despite being made with the heavier, fattier dark meat.

This recipe also demonstrates how effective cornstarch can be as a coating for pan-fried foods. I had always used flour, or dried bread crumbs, or panko as my coating of choice - but the cornstarch lends an airiness to the finished product that just cannot be achieved by any other means. It’s important to roll the chicken lightly in the cornstarch, passing the poultry from hand to hand, as if you were juggling. Any firmer handling would cause the cornstarch to be incorporated into the chicken, instead of coating it.

Epicurious specifies that the chicken should not be white meat - since if you used thighs, If you use dark meat, and because chicken needs to be completely cooked, follow up the pan frying with a stint in a low oven for 20 minutes, just to be safe.



Chinese Chicken Nuggets

1 lb ground chicken
1 large egg, beaten
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
cornstarch

Combine the egg, cilantro, scallions, sesame oil, and salt in a mixing bowl. Add the chicken and mix thoroughly using a rubber spatula or fork.

The mixture, I will warn you, will be very loose. Get a plate, wet your hands, and form the mixture into nuggets, about an inch or so in diameter (they will actually end up being more oval-ish than round). When you’ve run out of room on the plate, wash your hands thoroughly with soap and hot water, and dry them (you’ll probably get through all of the chicken in two batches).

Set a large frying pan over medium high heat and coat it with about 1/4 cup of vegetable or canola oil. Preheat the oven to 250 degrees. Set aside a large cookie sheet with a rack on it.

Spread a sheet of parchment paper or aluminum foil on your workspace. Pour a small mound of cornstarch onto a plate or wide bowl. Using your fingers, scrape up a nugget of chicken and drop it into the cornstarch, then sprinkle, toss, and flip the nugget gently until it’s coated, then place it onto the parchment/foil. Repeat for the other nuggets, working quickly before the prepared ones get too soggy.

Using a pair of tongs and a gentle touch, pick up each coated nugget and place it into the hot oil, filling the pan with as many nuggets as you can comfortably fit without crowding them. After five minutes, use the tongs to turn each nugget over, frying for another five minutes and then rotating each one so that you achieve fairly even browning on all sides. As each batch is done, transfer the nuggets to the cookie sheet.

When all of the nuggets have been fried, place them into the oven for 20 minutes. Serve with soy sauce, chinese black vinegar, or peanut sauce.

Palm-sized lab could detect food-borne diseases

There are literally entire stores devoted to devices that detect drink spiking (okay, maybe not stores), but what about those of us concerned over food-borne pathogens? A crew of European researchers are addressing said worries by "creating one of only two prototype systems in the world that prepare samples and perform DNA tests on bacteria in a portable, easy-to-use and cost-effective chip."


Essentially, the EU-funded OptoLabCard project is aiming to concoct a small, disposable laboratory that humans could carry around and use to detect diseases such as campylobacter and salmonella before ingesting contaminated grub. Team members are suggesting that a commercial product could be ready to roll within three years, with prices for each "lab" reaching as low as $0.50. 'Til then, always make your buddy have the first bite.